Tag: ginger

  • Lime Ginger Cucumber Mint Agua Fresca

    Lime Ginger Cucumber Mint Agua Fresca

    Lime Ginger Cucumber Mint Agua Fresca

    There have been odd food celebrations and holidays long before social media. Some of them are fun while others seem a bit unnecessary. There’s a beverage day! We recommend you consume beverages every day. This agua fresca is a great recipe that shouldn’t be confined to ‘beverage day’–it should be on your rotation all summer long. Fresh, bubbly, and complex, it’s the mocktail you never knew you needed. Ready in minutes, it’s perfect for unexpected guests. 

    Lime Ginger Cucumber Mint Agua Fresca

    Today may be beverage day, but this agua fresca should be on your rotation all summer long. Fresh, bubbly, and complex, it’s the mocktail you never knew you needed. 
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 cans Lime Ginger Nixie Sparkling Water
    • 3 cucumbers blended
    • 1 cup water
    • Ice
    • 4-5 sprigs mint

    Method
     

    1. Mix ingredients in a large pitcher.
    2. Serve with mint garnish. Enjoy!

    Recipe Provided by INFRA

  • Warming Vegetable Soup with Ginger

    Warming Vegetable Soup with Ginger

    Warming Vegetable Soup with Ginger

    There are few things more comforting than a hot bowl of soup on a cold night. Think of this as a no-recipe recipe. Got leftover rice from takeout? Need to clean out the crisper drawer before heading to the store for a restock? Mix and match the vegetables in this warming vegetable soup to your preferences, but make sure to include the ginger! 

    Warming Vegetable Soup with Ginger

    There are few things more comforting than a hot bowl of soup on a cold night. Substitute veggie stock for a vegan version and know that you’ve got dinner covered!
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 medium onion chopped
    • 3 inch fresh ginger peeled and minced
    • 2 quarts chicken stock (boxed or homemade)
    • 2 medium carrots peeled and chopped
    • 2 large russet potatoes peeled and cubed
    • 1 bunch kale stemmed and chopped
    • 2 cups cooked basmati rice
    • 2 ½ cups cooked wild rice
    • 2 teaspoons sea salt
    • 1 teaspoon coarse ground black pepper
    • 1 tablespoon sriracha hot sauce

    Method
     

    1. In a large stockpot, heat oil over medium heat. Add onion and sauté until tender. Add ginger and cook for a minute.
    2. Add stock and carrots. Bring to a gentle simmer and cook for 5 minutes. Add potatoes and kale and return to a simmer. Cook until potatoes are tender then stir in rice.  Season soup to taste with salt, pepper, and sriracha.
    3. Enjoy!

    Recipe Provided by INFRA

  • RECAP: NEW PRODUCT THURSDAY 2/28/19

    RECAP: NEW PRODUCT THURSDAY 2/28/19

    Check out our NEW products this week!

    Beetnik: Organic Chicken Meatballs
    Artisan Tropic: Cassava Strips with Sea Salt (smaller bag)
    Earth’s Care: Castor Oil, Vegetable Glycerin, & Eczema Lotion
    Four Sigmatic: Cordyceps Mushroom Elixir Mix & Mushroom Chai Latte Mix
    Nordic Naturals: Algae Omega (Now back in stock by manufacturer)
    Primal Kitchen: Classic BBQ Sauce & Golden BBQ Sauce
    Probulin Probiotics: Women’s Health, Total Care, Daily Care, Colon Support, & My Little Bugs Total Care
    The Real Coconut Superfood Tortillas: Mushroom Blend and Turmeric & Cumin
    Santa Cruz Organic: Ginger Juice
    Sprout Living Protein: Chocolate Maca, Original, & Sunflower Seed
    Sweet Earth: Protein Lovers Pizza
  • RECAP: NEW PRODUCT WEDNESDAY 9/19/18

    RECAP: NEW PRODUCT WEDNESDAY 9/19/18

    Check out our NEW products this week!

    Maddalena’s KETO Cheesecake

    Lake Champlain Halloween Chocolates

    Forager Project Coconut Cashewgurt

    Califia Farms Unsweetened Vanilla Almond milk

    Basil Bandwagon Elderberry Syrup & Ginger Rescue

    Aunt Patty’s Brown Rice Syrup

    Anita’s Plain Coconut Milk Yogurt Alternative

    Essential Baking Take & Bake French Baguette

  • How to Make your own Immune Boosting Tonic

    How to Make your own Immune Boosting Tonic

    Jenna shows you how to throw together your own Immune Boosting Tonic full of virus-busting goodness!

    Here’s what you’ll need:

    • 1 medium onion, peeled and rough chopped
    • 1 head of garlic, peeled and rough chopped
    • 3 inch piece of fresh ginger, grated
    • 1 tablespoon dried echinacea root
    • Apple cider vinegar (organic with “the mother”)
    • Raw organic honey
    • 2 teaspoons ground cayenne pepper
    • cheese cloth (enough to cover the top of the jar with a couple layers)
    • A large glass container of some sort. We used a quart-sized mason jar.

     

    Step by Step Instructions

       

    1. Place onion, garlic, ginger and echinacea root in a mason jar.
    2. Add apple cider vinegar to cover the herbs.
    3. Cover with cheese cloth and screw on the band to hold it tight. (don’t use the lid portion- your tonic needs air!)
    4. Leave in the jar for 2-3 weeks, preferably in a sunny or slightly warm place.
    5. Strain and discard the herbs.
    6. Mix with equal parts raw honey and add cayenne powder.
    7. Store in the fridge and take 1 teaspoon as needed daily or whenever you start to feel run down.

     
    There is more you can do with this tonic: 

    • Immune Boosting Tonic is amazing alone- BUT there are some fun ways to use it:

    • Use it to make a quick Bloody Mary: add to a mixture of tomato juice spirit of you choice

    • It’s a super FLAVOR boost for soups and sauces. It’s the not-so-secret ingredient in my chicken soup and a fix-it for spaghetti sauce that needs a little kick.

    • Bone Broth to the MAX: add this to your bone broth!